The Curry House - Glossary of Indian Restaurant Curries Glossary of Indian Restaurant Curries balti Balti is more a style of cooking than one particular curry. The word balti can be translated as "bucket" (i.e. a cooking pan) and some say the style of cooking is indigenous to an area of northern Pakistan known as Baltistan. A balti pan is basically a karahi which has the shape of a Chinese wok but with 2 small round handles on either side of the pan instead of one long handle. In specialist "Balti Houses" the balti is a meal in itself which contains both meat and vegetables and is eaten straight from the karahi using curled up pieces of nan bread. In standard Indian restaurants the balti is more of a stir-fried curry containing plenty of fried green peppers and fresh coriander ( cilantro). Medium hot. bhuna Bhuna is first and foremost a cooking process where spices are gently fried in plenty of oil to bring out their flavour. The dish "bhuna" is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce.

The restaurant bhuna is a well spiced curry with a thick sauce. It is often garnished with fried green peppers ( bell peppers) and shredded onions. Usually medium hot although I have had some pretty hot ones in my time. biryani Biryani is not a curry at all but the curry connection comes from the mixed vegetable curry with which it is served in most Indian restaurants. Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. The cooks to the Moghul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice. In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna.

The restaurant biryani is usually garnished with almonds and sultanas ( golden raisins) and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. Mild. dhansak A famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice. An authentic dhansak will made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. But if the "sweet" in your restaurant dhansak is provided by the addition of pineapple then, in my opinion, you should order something else. dopiaza The dopiaza is a classic Indian dish dating back at least to Moghul times.

The name dopiaza broadly translates as "2 onions" or "double onions". Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking. Medium hot. jalfrezi Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish. Oh no. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce.

The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu. korai Many Indian restaurants had a balti-style curry on their menu long before the rise in popularity of balti cooking in the UK. They did not call the curry a balti but rather a korai or karahi and many restaurants still carry one on their menu. Both the balti and korai contain stir fried meat and vegetables and both take their name from the utensil in which they are cooked. Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant. It can be medium or hot and will usually contain green peppers, tomatoes and onions. korma A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma".

Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The restaurant chef has to cook to order so doesn't have time for long, slow cooking. The korma you find in Indian restaurants usually contains ground almonds, coconut and thick cream. It is often described on restaurant menus as being "very mild" but a good korma should not be bland. Madras The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. The restaurant Madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry. Moghul masala The Moghul dynasty ruled much of the Asian sub-continent for 3 centuries and left behind a fabulous legacy not just in art and architecture but also in sumptuous cuisine.

There is no one Moghul style but the usual restaurant interpretation is rich and creamy. The curry house Moghul masala contains plenty of ginger, ground almonds, yoghurt and cream. Some restaurants offer a Shahi Moghul dish which is garnished with a small omelette flavoured with chopped coriander leaves. Mild to medium. pasanda Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced and marinated lamb fillets. It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title. The restaurant pasanda is usually quite mild and contains ground almonds, cardamon pods, purÃ©ed tomatoes and cream. patia Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns ( shrimps) as the main ingredient.

Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces. rogan josh Rogan josh is another all time favourite on the curry house menu. It was originally a Kashmiri dish but is equally at home in the Punjab. An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. The Kashmiri and Punjabi versions do differ (the Kashmiri does not traditionally contain onions or garlic) but they are both highly spiced and share a deep red colour derived from the liberal use of dried red Kashmiri chillies. The curry house rogan is also red but the colour comes from red peppers and tomatoes rather than Kashmiri chillies. The restaurant rogan is characterised by its garnish of tomato pieces and fresh coriander. It is usually medium hot. saag Saag gosht is a classic curry traditionally made with spinach and lamb. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves. If you were talking about spinach on its own it would be called palak.

Many restaurants these days will offer a chicken or a prawn alternative to lamb and so the dish will show on the menu as just "saag" or "palak" omitting the gosht (lamb) from the name altogether. The saag is usually served medium hot and is made in the bhuna style. tikka masala To my mind it is fruitless to enter the debate on the origins of the famous chicken tikka masala. If you want to remind yourself of the contending arguments then take a look at the essay on the subject "Is it or isn't it? - the chicken tikka masala story" by food historians Peter and Colleen Grove. Chicken tikka masala is the all time most popular dish on the Indian restaurant menu and what the restaurant diner really needs to know is whether the restaurant is providing a good example of the dish. And what is a good example? Well, the chicken tikka pieces should be aromatic and slightly smoky from the tandoor. The masala sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka masala usually has a deep red colour, gained from the use of artificial food colourings.

vindaloo The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were "vinho", wine/wine vinegar, and "alhos", garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs. In some restaurants the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other restaurants have interpreted the "aloo" part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. Very hot. Indian Food Glossary - find Indian dishes | hungryhouse A curry dish flavoured with Indian spicy pickles. achari A curry dish flavoured with Indian spicy pickles. aloo The Indian word for potato. aloo chaat A dish made from spiced potatoes cooked in a coconut sauce with cucumber spices.

In Hindi chaat means to lick, in India chaat dishes are usually served on a banana leaf and are known to be so tasty you would lick the leaf when finished. aloo gobi Potatoes and cauliflower cooked together. aloo methi Potatoes made with fresh fenugreek leaves. aloo peas Potato and peas cooked together. badhonia A curry based on butter beans and fresh coriander in a spicy, thick sauce. balti An aromatic curry dish, taking its name from the two-handled, heavy, round or flat-bottomed steel or iron pot or karahi in which it is both cooked and served. It is made usually with either lamb or chicken with a combination of spices and herbs. basmati rice A long grained rice with a unique fragrance. When cooked basmati rice is free flowing, not sticky. begum bahar A dish from the town of Lucknow, a creamy curry with coconut milk and added saffron. bhajee A spicy Indian snack consisting of the main ingredient made into a sort of dough with rice, gram flour, herbs and spices, then fried until golden. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack.

bhaji A spicy Indian snack consisting of the main ingredient made into a sort of dough with rice, gram flour, herbs and spices, then fried until golden. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack. bhindi Also known as okra or ladyfinger. bhindi gosht A saucy dish cooked with chunks of lamb, okra and herbs and spices. bhoona An Indian curry dish where the ingredients are cooked 'dry' in hot oil without sauce. Cooking this way allows the meat to marinate in their own juices giving strong flavours to a usually dry dish. bhuna An Indian curry dish where the ingredients are cooked 'dry' in hot oil without sauce. Cooking this way allows the meat to marinate in their own juices giving strong flavours to a usually dry dish. biriani The name is derived from the Persian word beryā which means "fried" or "roasted". The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt.

The premium varieties include saffron. biryani The name is derived from the Persian word beryā which means "fried" or "roasted". The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. bombay aloo A Indian potato dish, usually spiced with mustard seeds, cumin, fenugreek and garam masala. bombay potatoes Boiled or mashed spiced potatoes. boti kebab Whole muscle lamb meat is marinated in spiced yoghurt and cooked over hot charcoal embers. brinjal A sweet edible nightshade. Also know as eggplant or aubergine. butter chicken Chicken marinated overnight in a yoghurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chilli. The chicken is then grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, various spices and fresh cream.

ceylon A curry dish with coconut, lemon, and a specific Ceylon curry powder, which classifies it as hot. ceylon A curry sauce made from coconut, lemon, and Ceylon curry powder, which is a very hot curry powder derived from chilli. chaat Fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread, gram bean and spices. chaat masala A masala or spice mix that has a pungent smell and tastes sweet, sour and pungent. Typically consists of amchoor, dried mango powder, cumin, kala namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum. chana Chickpeas. chana daal Split chickpeas without seed coat, produced by removing the outer layer of black chickpeas and then splitting the kernel. chana masala A Indian dish whose main ingredient is chickpeas, it is usually fairly dry with a sour citrus note. chana massala A Indian dish whose main ingredient is chickpeas, it is usually fairly dry with a sour citrus note.

chapathi An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up. chapati An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up. chapatti An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up. chasni A mild and creamy dish with a sweet and sour flavour. It is made with mango chutney, tomato ketchup, lemon juice and mint. chat Fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread, gram bean and spices. chilli masala Curry cooked with fresh green chillies, onions and fresh coriander.

chop A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork or lamb. chot poti A tangy blend of chickpeas, onions, curry paste, fresh coriander and little lemon juice. chutney Made with chopped fruits or vegetables cooked in vinegar and sugar and spices. Mango chutney is very popular. coconut rice In Indian cuisine this dish is prepared by boiling the rice seperately then adding a coconut paste derived from dissected or dry coconut along with oil and often paprika, nuts or spices. In other cuisines the rice can be prepared with a coconut milk sugar and water base. curry A mixture of spices, it may include turmeric, coriander, cumin, cayenne or other chillies, cardamom, cinnamon and clove. daal The Indian word for lentils, usually stewed or steamed. dahi An Indian yoghurt, prepared with whole milk. dal The Indian word for lentils, usually stewed or steamed. dall The Indian word for lentils, usually stewed or steamed.

dansak A saucy dish made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Some variants of dansak use pineapple. dhansak A saucy dish made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Some variants of dhansak use pineapple. donner A Turkish dish usually made of lamb meat cooked on a vertical spit and sliced off to order. Can also be made using chicken or fish. donner meat A Turkish dish usually made of lamb meat cooked on a vertical spit and sliced off to order. Can also be made using chicken or fish. dopiaza An Indian curry dish, usually of a medium strength, prepared with a generous amount of onions and various types of meat, or vegetables. dosa South Indian, made from rice and lentils. Dosa is a typical South Indian food, taken as breakfast or dinner, and is rich in carbohydrates and protein. dupiaza An Indian curry dish, usually of a medium strength, prepared with a generous amount of onions and various types of meat, or vegetables. falafel A fried ball or patty made from spiced chickpeas and/or fava beans.

Originally from Egypt, falafel is a popular form of fast food in the middle east, where it is also served as a mezze. gajar halwa A sweet side dish made of carrots, milk, sugar, ghee, nuts, raisins and cardomom. gobi Indian word for cauliflower. gobi bhaji A spicy Indian snack consisting of fried cauliflower, similar to potato fritters, for which there are many different recipes. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack. gosht Westernised Indian term for lamb. green masala This mild but tangy masala is a rich jewel-green in colour from the fresh mint and coriander leaves it is made with . gulab jaman A dessert which is made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavoured with cardamom seeds and rosewater or saffron. haleem Made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste-like consistency, with the taste of spices and meat blending with wheat.

handi A deep narrow mouthed pot used in Indian cuisine. hariyali An Indian term meaning greenery, usually signifying the use of green vegetables or herbs in a dish. haryali An Indian term meaning greenery, usually signifying the use of green vegetables or herbs in a dish. hasina A kebab made of pieces of chicken breast, lamb or beef that are marinated in spices and then skewered and barbecued together with onion, capsicum and tomato. hummus Dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. indian pickle Various fruits and vegetables, preserved with oil and an acid such as lime juice. Commonly served as a condiment with Indian dishes. jalfrezi An Indian curry cooked with green chillies which provide a medium to hot flavour. Most jalfrezi dishes are prepared with onions, tomatoes, capsicum and either meat or vegetables. jeera An Indian word for a spice know as cumin. It is very popular in Indian cuisine. jeera rice Made with rice and cumin seeds. jhinga An Indian term for prawns.

kachumber A relish served with curries, prepared with citrus juice, tomatoes, onion and cucumber. karahi A type of thick, circular, and deep vessel similar in shape to a wok, used in Indian and Pakistani cooking. Traditionally made from cast iron it can be used to simmer stew, or to deep and shallow fry meat, potatoes, sweets or snacks such as samosas. karai A type of thick, circular, and deep vessel similar in shape to a wok, used in Indian and Pakistani cooking. Traditionally made from cast iron it can be used to simmer stew, or to deep and shallow fry meat, potatoes, sweets or snacks such as samosa's. kashari A curry based on the use of lentils, vinegar, coriander and chillies, usually very spicy. kashmir Named after the region of India from which it hails, this dish is usually cooked with fresh cream, spices and mixed fruit giving a very sweet and mild taste. kashmiri Named after the region of India from which it hails, this dish is usually cooked with fresh cream, spices and mixed fruit giving a very sweet and mild taste.

katlama Katlama are leavened wheat dough, deep fried, flat round bread, usually stuffed with meat. kebab A skewer with chunks of meat and/or vegetables. keema A mixture of minced meat, usually lamb. kheer A dish made from boiling grains such as rice or wheat, then flavoured with cardamoms, raisins, saffron, pistachios or almonds. kofta In the simplest form, koftas consist of balls of minced or ground meat, usually beef or lamb, mixed with spices and/or onions. The vegetarian varieties like lauki kofta, shahi aloo kofta, and malai kofta are popular in India, as is kofta made of minced goat meat. kofte Meatballs made of minced lamb and herbs, barbecued on a skewer. korai A curry dish similar to balti, consisting of stir fried meat and vegetables, cooked in a korai wok. korma A mild and creamy curry usually made with yoghurt, cream or coconut milk and mild spices kulcha Flour dough, mashed potatoes, spices and sometimes onion are combined and baked in a flat shape until golden brown.

kulfi A popular Indian frozen dessert made from evaporated milk, sweetened condensed milk and double cream. Unlike Western ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert that takes a comparatively long time to melt. kurma A mild and creamy curry usually made with yoghurt, cream or coconut milk and mild spices lassi A traditional Indian drink derived from yoghurt. Plain lassi is prepared by blending the yoghurt with water, salt, pepper, ice and spices, sweet lassi is prepared by interchanging spices for sugar, fruit juice or saffron. lemon rice Rice cooked with lemon juice and sometimes lemon zest. lime pickle Indian pickles are prepared by setting a jar of lime and chillies along with various spices and herbs, in direct sun for 2 to 3 weeks. Eventually the mixture of juices thickens and takes on the flavours of the herbs and spices. A favourite condiment for Indian food. machli Indian word for fish. madras A Southern Indian curry sauce, prepared with chilli powder or fresh chillies giving it a fairly hot taste. makhan A rich sauce containing butter, tomatoes and cream. makhani A rich sauce containing butter, tomatoes and cream.

malai An Indian term for cream. malaya A curry dish that is usually mild with fruity flavours. They are made from a wide range of ingredients, commonly with pineapple, cream and coconut milk. malayan An aromatic curry usually made with pineapple or lychees. masala A mixture of spices in dry or paste form, usually containing garlic, ginger, cardamom, ginger, coriander and onions. masala dosa Made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji. masala dosai Made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji. massala A mixture of spices in dry or paste form, usually containing garlic, ginger, cardamom, ginger, coriander and onions. mattar paneer Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. methi A curry made from either the dried leaves or ground seeds of the plant fenugreek. The fenugreek adds a smoky, caramel like flavour.

mixed pickle Various fruits and vegetables, preserved with oil and an acid such as lime juice. Commonly served as a condiment with Indian dishes. motor paneer Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. motor ponir Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. mughlai A generic term used to describe food influenced by the imperial kitchens of the Muglai Empire. muglai A generic term used to describe food influenced by the imperial kitchens of the Muglai Empire. mulligatawny soup A soup that is flavoured with curry, usually a thicker spicy soup which may include chicken, lamb, noodles or rice. murgh A common Indian term for chicken. murghi A common Indian term for chicken. mutter paneer Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. naan A leavened, oven-baked flat bread. It is one of the most popular varieties of Indian breads. naga A saucy dish made from one of the hottest peppers in the world, the naga pepper.

nan A leavened, oven-baked flat bread. It is one of the most popular varieties of Indian breads. nargis A hard boiled egg wrapped with spiced lamb, usually fried or grilled in a tandoori oven. nihari A curry made from beef or lamb with spices, usually garnished with coriander leaves, fried onions, green chillies or strips of ginger. niramish A very dry mixed vegetable dish, lightly spiced and sprinkled with fresh lemon juice to give it a slight sour taste. onion salad A condiment usually made from chopped onions, cucumber, carrots, tomato and coriander leaves. pakora A snack food made by dipping the main ingredient in a batter of gram flour and then deep-frying them. palak The Hindi and Urdu word for spinach. paneer A salty, semi hard, unaged and non melting cheese, similar to greek feta. papadam A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

papadom A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste. papadum A thin crispy Indian wafer typically made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste. paratha Traditional Indian flat bread made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or cheese. The significantly higher expenditure and effort in preparing the paratha when compared with the daily roti means that the paratha is traditionally prepared as a special item, or for important guests. pardesi A Hindu word for foreign or foreigner. pasanda Meat flattened and marinated in yoghurt and spices, then fried with other ingredients such as onion, coriander and chillies. Sometimes it is in the form of a mild saucy curry, cooked with cream, coconut milk and almonds.

passanda Meat flattened and marinated in yoghurt and spices, then fried with other ingredients such as onion, coriander and chillies. Sometimes it is in the form of a mild saucy curry, cooked with cream, coconut milk and almonds. pathia A hot, sweet and sour dish in a thick gravy. patia A hot, sweet and sour dish in a thick gravy. paya A spicy Indian curry, prepared with trotters which is called Paya in Hindi. peshwari naan A leavened, oven-baked flat bread which is usually stuffed with a mixture of nuts and fruits. peshwari nan A leavened, oven-baked flat bread which is usually stuffed with a mixture of nuts and fruits. phal One of the hottest curry dishes, even hotter than the Vindaloo, using a large number of ground regular chilli peppers. phall One of the hottest curry dishes, even hotter than the Vindaloo, using a large number of ground regular chilli peppers. pilau rice A favourite accompaniment to most Indian curries, an aromatic rice, prepared with spices such as cardamom, cloves, saffron or cinnamon.

Pilau rice can be prepared plain, with meat or vegetables. pita A round, brown, wheat flat bread made with yeast. Cooked at a extremely high temperature so it puffs up, creating a pocket. pitta A round, brown, wheat flat bread made with yeast. Cooked at a extremely high temperature so it puffs up, creating a pocket. poori Poori is prepared from dough, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in colour, they are removed and served hot along with some accompaniment popadom A thin crispy Indian wafer typically made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste. poppadom A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

puri Puri is prepared from dough, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in colour, they are removed and served hot along with some accompaniment raita A South Asian and Indian condiment based on yoghurt which is used to help cool the palate when eating spicy dishes. A plain raita is traditionally made by seasoning the yoghurt with coriander, cumin and other such spices then adding a curd of fried red mustard and caraway. Vegetables can then be added to this the most common of which being onion and cucumber. raitha A South Asian and Indian condiment based on yoghurt which is used to help cool the palate when eating spicy dishes. A plain raitha is traditionally made by seasoning the yoghurt with coriander, cumin and other such spices then adding a curd of fried red mustard and caraway. Vegetables can then be added to this the most common of which being onion and cucumber. rasam soup It is prepared with tamarind juice or tomato, pepper and other spices.

Lentils are added by some along with vegetables. Made of sugary, cream to yellow-coloured balls of paneer soaked in clotted cream. relish A cooked pickled, chopped vegetable or fruit food item which is typically used as a condiment. reshmi Marinated in ground almonds, peppers, garlic, ginger, and cilantro, then grilled on skewers. rezala A hot, slightly tangy curry with fresh green chillies, peppers, onions and tomatoes. A fairly dry dish. rezalla A hot, slightly tangy curry with fresh green chillies, peppers, onions and tomatoes. A fairly dry dish. rogan A mogul dish which can be translated as cooked in oil at intense heat. Usually made with lamb or goat cooked in clarified butter or oil and spices, and with paprika or tomatoes added to give the dish its characteristic red colour. rogan josh A mogul dish which can be translated as cooked in oil at intense heat. Usually made with lamb or goat cooked in clarified butter or oil and spices, and with paprika or tomatoes added to give the dish its characteristic red colour. roti A unleavened flat bread made from flour, much like a chapati but a little thicker.

saag A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf. saag gosht Spinach mixed with lamb, sometimes spinach is replaced by mustard leaf. The lamb is usually cooked in a tandoori before being added to the spinach and spice sauce. saag paneer A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu. saagwala A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf. sabzi An Indian term for vegetables. sag A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf. sag panir A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu. sag ponir A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu. sagwala A saucy Indian dish consisting of spinach. samba A Indian lentil based vegetable stew.

It usually has a slight sour flavour to it, due to the use of lemon juice. samber A Indian lentil based vegetable stew. It usually has a slight sour flavour to it, due to the use of lemon juice. samosa A triangular shaped pastry that is fried and stuffed. seekh kebab Meat and spices mixed and wrapped on a skewer and grilled. shahi A thick, creamy and spicy tomato based curry sauce. shamee kebab A popular Pakistani and Indian kebab that is composed of small patty minced mutton or beef with ground chickpeas and spices. shami kebab A popular Pakistani and Indian kebab that is composed of small patty minced mutton or beef with ground chickpeas and spices. shashlik Chunks of marinated meat skewered with pieces of onion, pepper and tomato and cooked either in the tandoor or over a char-grill. shatkora A semi-wild citrus fruit from Bangladesh that when ripe changes hue from green to yellow. Rarely eaten raw or used for juice due to its sour and bitter taste it is instead often sliced and used in cooking. shawarma Slices of skewered meat which are usually served in a pitta with salad and sauce.

sheek kebab Meat and spices mixed and wrapped on a skewer and grilled. shish kebab Cubes of meat, vegetables or fruit threaded on a skewer and grilled. suka A tamarind based curry sauce. tandoori Usually prepared by marinating meat, poultry or seafood in yoghurt and tandoori masala, then adding chilli powder or spices to give the characteristic red or orange hue. It is then cooked at high temperatures in a traditional clay oven, the tandoor. tarka Melted butter spiced with cumin, garlic and chilli powder. tawa A semi dry Indian dish cooked with herbs and spices in a shallow frying pan, known as tawa. tennesse toffee pie A pie with a biscuit base topped with layers of toffee flavoured mousse. Usually sprinkled with chocolate flakes. thali A thali is a tray, containing small portions of different dishes such as a starter, a main dish and sundries which altogether make a complete meal. tikka A traditional Indian way of preparing meat, poultry or seafood.

It is marinated in spices and yoghurt then cooked in a tandoori oven, usually brushed with ghee, to give it its flavour. tikki A cutlet or croquette. vindaloo A saucy dish made with a combination of herbs, spices and chillies, vindaloos are one of the hottest curry dishes. xacuti Indian Curry - Curry Types Types of Curry Various parts of the sub-continent have their own regional variations of curry. Although the names may be similar to traditional dishes, the recipes generally are not. The most popular curry types are: Korma - mild, yellow in colour, with almond and coconut powder Curry - medium, brown, gravy-like sauce Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient. Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.

Roghan Josh (from "Roghan" (fat) and "Josh" (energy/heat - which as in English may refer to either 'spiciness' or temperature)) - medium, with tomatoes Bhuna - medium, thick sauce, some vegetables Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). This dish often also contains pineapple. Madras - fairly hot curry, red in colour and with heavy use of chili powder Patia - generally similar to a Madras with lemon juice and tomato purée Jalfrezi - onion, green chili and a thick sauce Vindaloo - this is generally regarded as the classic "hot" restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. The name has European origins, derived from the Portuguese "vinho" (wine) and "alho" (garlic) Phaal - extremely hot. Tindaloo - Extremely hot in a similar vein to Phaal. Very regional in nature, generally served in Bradford or other Northern cities in England. Afghan - with chickpeas.

Other dishes may be featured with varying strengths, with those of north Indian origin, such as Butter Chicken, tending to be mild, and recipes from the south of India tending to be hotter. A guide to curry: best curry recipes - Best Recipes A guide to curry: best curry recipes BY: Cassie - Best Recipes Team SHARE Photograph by BestRecipesTeam Get set for a full on flavour punch with this collection of our best curry recipes. Few dishes offer the colour, heat or aroma of a curry, so step inside the spice box and discover for yourself what sets them apart. From Thai to Indian, Malay to Indonesian, there's a curry recipe here to suit all tastes. Butter chicken Hailing from Delhi, this dish was invented by a chef who just before closing found himself with only half a tandoori chicken and a hungry VIP customer wanting dinner. His solution was to toss the chicken with liberal amounts of butter, tomato and garam masala. Needless to say, it was a huge hit, and is now Australia's favourite curry.

Today's version commonly sees chicken pieces marinated in yoghurt and spices (garam masala, ginger, garlic, lemon, coriander, cumin, turmeric and chilli), before they're cooked in the tandoor. The sauce is made with butter, cream, tomato puree and a whole range of additional spices. Creamy and mild, this is the one to serve anyone who's afraid of curry being too hot. Best served with: mop it up with naan, roti, paranthas, roti or steamed rice Heat rating: mild Mama Maria's Butter Chicken Korma One of India's oldest dishes that can be traced back to the 16th century, the korma gets its name from the Turkish verb 'kavurma' meaning roasting or grilling. This special-occasion dish is of Moghul origin and is made by braising either meat or vegetables in a mix of water, stock and cream or yoghurt. The final flavour is derived by a mix of light coloured spices, such as coriander and cumin and often a generous sprinkling of coconut.

Although it's generally thought of as a mild dish, it can also be fiery hot, so feel free to adjust the heat level to suit your own preference. Best served with: naan, roti, paranthas, roti or steamed rice Heat rating: mild Lamb Korma Burgers Tikka masala The tikka masala gets its name from what it includes: chicken 'tikka' cooked in a 'masala' spice sauce. This popular dish is made by marinating the chicken in spices and yoghurt, baking it in the tandoor oven, then bathing it in a spice-infused sauce. The most common flavours in the sauce are pureed tomato and coriander; however, each cook has their own signature mix, and there are no hard and fast rules on what constitutes the final blend. The final sauce is commonly tinted bright orange by either the inclusion of food dye, turmeric, paprika or saffron.

Best served with: naan, roti, paranthas, roti or steamed rice Heat rating: mild Rogan Josh Vegetable and Chickpea Curry Goan fish curry The Indian coastal city of Goa brings us this fiery fish curry that is unique among the Indian curries as it includes lashings of coconut milk. Like most Southern dishes it's spicy and includes a blend of both fresh and dried chillies. Southern Indian food is also famous for its sour notes, and in this dish it's signature tang is delivered by either tamarind pulp or lemon juice. To this, spices such as garlic, turmeric, red chillies and coriander seeds round out the final sauce. The resulting dish is as famous for its balance, as it is for its heat. Best served with: rice Fish Curry from Goa Madras This southern Indian curry comes from Madras, now known as Chennai, and is characterised by its big flavours and intense heat. Southern India produces several varieties of chilli, and many of its signature dishes are known for their punch, and this curry is up there with the best of them.

Turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper and curry leaves are also added to the spice-filled mix, and occasionally coconut milk or yoghurt give the final curry a creamy consistency. A dash of tamarind or lemon juice help deliver its sour balance. Best served with: steamed rice Heat rating: hot Madras Beef Curry Vindaloo This curry should come with a warning! This is as hot as they come, and for some, this is the only way a curry should be. It has many of the same flavours as the Madras, but the quantity of spices is greatly increased. The name is derived from the Portuguese 'vinha de alhos', meaning wine 'vinho' and 'alhos' garlic. Originally it was a vinegar and garlic based stew made with pork. However, when it was introduced in Southern India it was completely reinvented to suit local ingredients and tastes, resulting in the fairly dry and incredibly spicy dish we know today.

Best served with: rice and a lassi to help take away the burn Heat rating: very hot Top 7 Indian Dishes in England | EF Tours Travel Blog | The Equator Rachel at EF Tours Tuesday 22 Oct, 2013 Top 7 Indian Dishes in England Share: Google Over 200 years ago the first curry shop was opened in London by an Indian migrant. Ever since, Brits have developed an appetite for spicy foods to say the least. Indian food is now among the most popular cuisines in the UK; nowadays there are more Indian restaurants than fast food establishments throughout England! In fact, chicken tikka masala has recently been added as a national dish of the United Kingdom, in addition to the well-known original national dish, fish and chips. So if you’re ever on a tour of England , you may find yourself sampling some not-so-traditional English food. It would be an understatement to say that Indian food is popular in the English culture. We’re here to prepare you for the jolt of flavor coming your way on your next trip to England.

Although Indian food has had a presence in England since 1809, it was during the Victorian Era and the period of British rule over the Indian subcontinent that really brought Indian food to the forefront of the culinary scene. A new genre of food had been created called Anglo-Indian cuisine; along with traditional Indian dishes inviting a new wave of British culinary cuisine. By 2013, there were as many as 10,000 restaurants serving Indian food, and the Indian food industry accounts for two-thirds of restaurants in England and Wales. Indian food in England doesn’t entirely adhere to traditional Indian recipes. Although it reflects the culture of India and Britain alike, diners are often free to combine a number of base ingredients such as chicken, prawns, or other meat with a number of curry sauces. They are free to create Indian dishes in the way that suits their palettes best. If you’re looking for some tips on what to order, here are some of the most popular Indian dishes: Chicken Tikka Masala England’s most popular Indian dish, chicken tikka masala is a bowl of roasted chunks of chicken in a spicy sauce. The sauce is usually creamy, but the recipe varies greatly so you never know what you’ll get!

Butter Chicken More formally known as murgh makhani, butter chicken is typically marinated overnight in a yogurt and spice mixture. It usually includes garam marsala, ginger, garlic paste, lemon, pepper, coriander, cumin, turmeric, and chili. The chicken is usually cooked in a tandoor, a cylindrical clay oven used for cooking in Southern, Central and Western Asia. Rogan Josh Rogan josh is a lamb dish of Persian origin, and its name roughly translates to “cooked in oil at intense heat.” It was brought to Kashmir and other areas in and around India and is now one of the most craved types of curry. Malai Kofta Malai Kofta is the vegetarian version of meatballs. It goes well with naan bread or Jeera rice. Although it is typically cooked only for special occasions, many Indian restaurants in England still serve this on the daily. Chole This chickpea curry is as spicy as they come and is typically accompanied by bhatooras, which is a fried Indian bread. It is usually served as a breakfast with onions, carrot pickle, green chutney and achaar (variety of vegetables).

But this is a far cry from an American breakfast of pancakes and eggs, so maybe save this for later in the day. Palak Paneer If you’re looking to stay healthy abroad, this is the perfect Indian dish for you. Palak paneer is a dish consisting of spinach and paneer (Indian farmer’s cheese) in a thick curry sauce based on puree spinach. It is among the most popular vegetarian dishes in India. Chaat A popular Indian snack, you can find dozens of street vendors in London selling this. There are several types of chaat, but the variants are all based on fried dough mixed with other ingredients. Do you have thoughts, questions, or ideas you'd like to share? Feel free to email us at equator@ef.com . Know Your Curry: The Most Popular | Ronaq Restaurant Know Your Curry: The Most Popular February 18, 2016 In News Not all curries are created equal. In fact, although all of them are meant to be spicy and tasty at the same time, they vary in terms of flavour and heat (and popularity).

Each sauce uses a different assortment of spices that complement the ingredients of your choice and, whether you want a vegetarian curry or choose a meat or seafood one, you have several options at your disposal. Korma This Indian curry traditionally goes through a long slow cooking process, which is why it can also be referred to as a method of cooking, instead of a curry. Its name actually means ‘braised’. Korma is usually made with ground almonds, coconut and, sometimes, thick cream. It is usually yellow in colour. Some recipes even add shredded coconut to the sauce. Heat level: Mild. Rogan Josh Originally a Kashmiri dish, this curry graces many, if not all, curry houses. Its name derives from ‘roughan’ and ‘juš’, meaning ‘fat’ and ‘intense’, respectively. Usually a rogan josh is made with lamb and a lot of different spices, sometimes dozens of them. Its deep red colour comes from the tomatoes and the red peppers that make up this curry, which is also usually garnished with fresh tomato and coriander. Heat level: Medium. Madras This curry is named after the city of Madras, in India, and tends to either be red or brown in colour.

It can be rich in tomatoes or a hotter version of a simpler curry. This is because the madras curry is more of a restaurant creation instead of a traditional recipe, which means it varies greatly from restaurant to restaurant. It’s usually served with plenty of sauce and spices, mainly chilli power for heat. Heat level: Hot. Vindaloo Originally a Portuguese dish, over time it was spiced up and its heat increased, so much so that it no longer resembles the original recipe, apart from the core ingredients. Its name comes from ‘vinho’ (wine) and ‘alho’ (garlic). Some places have misinterpreted the ‘alho/aloo’ part to mean potato instead of garlic, so to be an authentic vindaloo, the curry needs to be heavy in garlic. Heat level: Very hot. Here at Ronaq, we pride ourselves of offering delicious and spicy curries for all tastes, so if you’re looking for an Indian restaurant in Edinburgh , pay us a visit and try them for yourself. You can get in touch with us to arrange a booking, or call us on 0131 332 3362.

You can also check us out on Facebook , Twitter and Google+ . Mon - Fri (Lunch) 12pm till 2:30pm Mon - Fri (Dinner): 5:00pm - 10:30pm Sat - Sun 2pm till 11pm Rogan Josh Recipe - Best Authentic Indian Recipes | Sitar Indian Restaurant Rogan Josh Origins of Rogan Josh Rogan Josh was brought to India by the Moghuls. The unrelenting heat of the Indian plains took the Moghuls frequently to Kashmir, which is where the first Indian adoption of Rogan Josh occurred. Rogan josh is an aromatic curry dish popular in India. Rogan means clarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. Recipes vary widely across different regions and traditions, but all include lamb or goat, oil or ghee and a mixture of spices. These may include paprika for its red colour, aniseed, cloves, cumin, cinnamon, and many others. Many variations have ginger, garlic, and yoghurt, and some also use tomatoes.

An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste. Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side. Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour. Put in the ginger garlic paste and stir for 30 seconds. Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended . Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.

Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.) Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in Far more than just another Indian curry house, Sitar Indian Restaurants offer the very best Indian food using the finest local produce and a myriad of imported spices to create the quality and flavours unique to Sitar. Discover more about our authentic Indian cuisine , find your nearest Sitar Indian Restaurant or Indian takeaway,Sitar Express , or check out our current Sitar Special Offers . Make an online enquiry or call your nearest Sitar now.

Question: Which Indian curry dish has a name meaning "Intense heat"?
Answer: Rogan Josh